Recipes

50 Modern Thanksgiving Recipes to Cure You of Any Holiday Fatigue

Try new takes on Thanksgiving favorites, like stuffing-crusted turkey cutlets and cheesy stuffing.
A stuffed turkey breast wrapped in bacon on a platter with two pieces sliced off.
Photo by Christopher Testani

From pastrami and bacon-wrapped turkeys to malted walnut pies and BLT oyster stuffings, these tweaks on traditional recipes will keep the vibe fresh and exciting at your holiday table, year after year.

  • Image may contain Plant Food Vegetable Cauliflower Dish and Meal
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    1/50

    Radicchio Salad With Sour Cream Ranch

    With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

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  • This image may contain Plant Food Meal Human Person Dish and Produce
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    Shingled Sweet Potatoes With Harissa

    The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

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  • Image may contain Plant Furniture Dining Table Table Food Vegetable and Meal
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    3/50

    Broccoli Caesar

    You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

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  • This image may contain Food Dish Meal and Plant
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    4/50

    Parsnip Confit With Pickled Currants

    Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

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  • Image may contain Food Dessert Cake Confectionery Sweets Dish and Meal
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    Cranberry Linzer Tart

    Inside two layers of buttery, crumbly walnut crust hides a tart cranberry filling.

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  • Image may contain Plant Food Bowl Fruit and Citrus Fruit
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    6/50

    Stir-Fried Brussels Sprouts

    With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.

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  • This image may contain Dish Food Meal Plant and Platter
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    Burnished Potato Nuggets

    Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

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    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    Umami Gravy

    We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

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  • Image may contain Food Dish Meal Platter Lunch and Plant
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    Glazed Shallots With Chile and Thyme

    These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

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  • Image may contain Plant Cutlery Spoon Food Produce Egg and Vegetable
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    Wild Rice Dressing

    This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

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    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
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    Spicy Cranberry Sauce

    Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

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    Michael Graydon + Nikole Herriott
    14/50

    Set-It-and-Forget-It Roast Pork Shoulder

    Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

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